harissa chicken
How to make harissa chicken recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
3 tablespoons olive oil
1 large onion, roughly chopped
450 g (14½ oz) skinless chicken breast fillets, sliced
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons harissa
400 g (13 oz) can chopped tomatoes
150 ml (¼ pint) hot chicken stock
400 g (13 oz) can chickpeas, rinsed and drained
couscous, to serve
Method:
Heat the oil in a large, heavy-based wok or frying pan, add the onion and chicken and cook over a high heat for 5 minutes. Add the spices and cook, stirring, for 2 minutes.
Add the harissa and continue to cook for a further 2 minutes before adding the chopped tomatoes and stock. Bring to the boil, reduce the heat, cover and gently simmer for 15 minutes, stirring occasionally.
Stir in the drained chickpeas and cook for a further 2 minutes until piping hot. Serve with couscous.
For yogurt & harissa chicken kebabs:
Cut 450 g (14½ oz) skinless chicken breast fillets into cubes and put them in a bowl with 4 tablespoons natural yogurt, 1 tablespoon harissa, a pinch each of cinnamon, cumin and coriander and 2 tablespoons chopped fresh coriander.
Toss well to coat the chicken. Thread on to 4 metal skewers and place on a foil-lined grill rack with 175 g (6 oz) cherry tomatoes.
Grill the kebabs and cherry tomatoes for 8–10 minutes, turning once, or until lightly charred and cooked through. Serve with couscous. Total cooking time 20 minutes.
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